1/2

2/2

80%

By Jasmine

Tortellini Soup

Name: Tortellini Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (diced); 2 medium carrots (chopped); 1 fennel bulb (diced); ½ teaspoon sea salt (plus more to taste); Freshly ground black pepper; 2 teaspoons balsamic vinegar; 2 garlic cloves (minced); 1 (28-ounce) can diced tomatoes; 3½ cups vegetable broth; 1 tablespoon fresh thyme leaves; ¼ to ½ teaspoon red pepper flakes; 9 to 12 ounces cheese tortellini; 5 cups torn kale; Dollops of Kale Pesto; ½ cup chopped fresh parsley or basil

6 steps

Prep:10minCook:40min

This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.

Updated at: Thu, 17 Aug 2023 08:49:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories414.6 kcal (21%)

Total Fat17.7 g (25%)

Carbs52.8 g (20%)

Sugars13.8 g (15%)

Protein15.3 g (31%)

Sodium1446.5 mg (72%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra-virgin olive oil

½ teaspoonsea salt

plus more to taste

freshly ground black pepper

2 teaspoonsbalsamic vinegar

2garlic cloves

minced

1 x 28 ouncecan diced tomatoes

3 ½ cupsvegetable broth

1 tablespoonfresh thyme leaves

¼ teaspoonred pepper flakes

9 ouncescheese tortellini

5 cupskale

torn

Kale Pesto

½ cupfresh parsley

chopped, or basil

Instructions

Step 1

Instructions

Step 2

Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.

Step 3

Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

Step 4

Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.

Step 5

Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

Step 6

Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

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